White Cake with Lemon Filling Recipe

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Reviews More Reviews

Most Helpful Positive Review

May 18, 2005

scrumptious! particularly if one avoids questionable substitutions...

—MEGUSTARIA

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Most Helpful Critical Review

Jan 25, 2004

I made this cake for my son's birthday. I used Splenda rather than white sugar so the layers did not rise very high. Although he loved the cake, I thought it had too much orange which overpowered the lemon flavor which gave it a "funny" taste. I think my son said he loved it because he didn't want to hurt my feelings. I doubt I'll be making this cake anytime soon.

—Lainie

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35 Ratings

Sep 21, 2004

I needed a recipe for white cake so I used this one without the lemon filling (I hate lemon filling) and it came out great. I made it with strawberries and whipped cream icing and I added an extra splash of milk to make sure it was moist, and it was eaten up within 2 days!!!

—Mrs. Perkins

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Jul 01, 2005

I made this cake for my moms birthday, and it came out wonderfully!!! Very easy to make, very moist, and very light!!! perfect for summer!!! i used heavy whipping cream for a frosting which fit perfect with the light cake!! i can't say enough good things about this recipe

—dyemysoul

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Nov 10, 2007

I really loved this cake. I gave it four stars because despite liberally greasing the cake pans it stuck to the bottom making have to make two batters for one occasion. I used wax paper on the second attempt.

—RMNAAS

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Feb 24, 2010

This cake tasted very good. HOWEVER: 1. It stuck even to wax paper! 2. The batter was a weird consistancy and looked curdled. 3. It was terribly crumbly. It did not stay in one peice. 4. It was overly sweet. So if looks don't matter this is a good cake for you!

—food

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Sep 09, 2009

The flavor and texture of the cake were excellent. For the filling, I used a little more lemon juice and a little less orange juice, and I threw in some lemon zest, too, because I wanted a more lemony flavor. It turned out really nicely.

—annanthony

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Jun 11, 2007

I'd lost the white cake recipie I used to make my Rhubarb Cake and used this one instead . . . it's great! Cake is light and delicate, top browns nicely. I don't miss my old recipie!

—Deb W.

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Nutrition

Calories
345 kcal
17%

Carbohydrates
58.5 g
19%

Cholesterol
23 mg
8%

Fat
10.8 g
17%

Fiber
0.9 g
4%

Protein
5.1 g
10%

Sodium
377 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

White Cake with Lemon Filling

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 345
Calories from Fat: 97

% Daily Value *
Total Fat 10.8g 17 %
Saturated Fat 3.3g 16 %
Cholesterol 23mg 8 %
Sodium 377mg 15 %
Potassium 121mg 3 %
Total Carbohydrates 58.5g 19 %
Dietary Fiber 0.9g 4 %
Protein 5.1g 10 %
** Sugars 40.1g
Vitamin A 3 %
Vitamin C 17 %
Calcium 15 %
Iron 13 %
Thiamin 20 %
Niacin 18 %
Vitamin B6 2 %
Magnesium 4 %
Folate 27 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.